In the coldest weather conditions nothing warms up your soul like a cup of hot chocolate by the fireplace, or a bowl of delicious soup!
I am staying in and not going outside so I hope you’re all safe if you are in the cold weather area too! This cold brings a lot of different sickness and I’m making lots of soups this week to stay warm but also to protect and prevent any sickness.
A few years ago I read a book and got so inspired! When we visited Paris, France, it wasn’t just the fashion and the beautiful buildings that got me inspired, I was enjoying the amazing food. Right away I noticed that most people looked really in shape and appeared very healthy, of course they walk a lot and that makes a difference when you live in a city.
After reading the book “French women don’t get fat” by Marielle Giuliano I was inspired to try this Leek soup and have been loving it since! I’m a huge fan of modifying the recipe, so I’ve done several versions of it. What I’m loving now is having just the leeks boiled in water for a while to get the nutrients out and adding some chicken stock for flavor. I drink it right out of a cup, its a good way to warm up on a cold day and it’s so filling, so kills the appetite while giving me lot of nutrients. (Recipe below)
You can find the recipe in the book, but here is what I made for the whole family to enjoy:
- 1 pound leeks, cleaned and chopped into small sections (you can see my picture for how I chop it)
- 3 tablespoons unsalted butter
- 3 small, Yukon gold potatoes, diced small
- 2 quart vegetable broth or bone broth
- 1 cup whole milk
- 2-3 t. s. of chicken bouillon
- a few leaves of parsley for presentation
In a 6-quart pot over medium heat, melt the butter. Add the leeks and let them sweat for a few minutes while stirring them so they don’t burn. Add water and decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and bone broth, increase the heat to medium-high, and bring to a boil. Add the bouillon, reduce the heat to low, cover, and gently simmer until the potatoes are soft, 30-40 minutes.
Take the pot off the heat and puree the mixture in a blender until smooth. I add milk to the liquid to the blender but you can do it in the pot once the total is blended and back in the pot. Taste and add more bouillion if needed. Serve hot and add a little bit of parsley leafs on top for decoration.
Such an easy soup to make!
I hope you stay warm and healthy this winter, if you try this recipe or have your own spin on it, leave me a comment, I’d love to try your version!
P.s. lately I’ve been enjoying this soup with Naan bread and this Chicken bouillon is my favorite, we are super loyal to it!!